Lemon Chicken Traybake

Charmaine Lu -
  • 8 chicken thighs
  • 50g butter
  • 2 chopped garlic cloves
  • 1 chopped onion
  • 2 chopped leeks
  • 100ml chicken stock
  • 100ml white wine
  • 100ml heavy cream
  • 2 lemons, 1 sliced, 1 juiced
  • A few sprigs of rosemary
  • Cooked rice, to serve
  • Preheat the oven to 200C. Season the chicken and add to a roasting tin to roast for 40 mins. Meanwhile, fry the onion, leeks and garlic in the butter until softened, then add the stock and wine and simmer for 10 mins. Stir in the cream and lemon juice, then simmer for 10 mins more to thicken.
  • Remove the chicken from the oven and skim off the excess fat. Pour the creamy mixture around the chicken in the tin, then lay the sliced lemon on top. Scatter with rosemary sprigs, then cook for another 20 mins in the oven. Serve with cooked rice and drizzle with the pan juices.
80 mins
4 serving